Print

Best Small-Batch Pumpkin Bars with Cream Cheese Icing

small-batch pumpkin bars - featured image
Print Recipe

These small-batch pumpkin bars are soft, tender, and topped with a thick, tangy-sweet cream cheese icing. Perfect for when you want fall flavor without committing to a full sheet pan.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup unsalted butter (113g), melted and slightly cooled
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup packed light brown sugar (50g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin puree (170g)
  • 4 ounces cream cheese (113g), softened
  • 2 tablespoons unsalted butter (28g), softened
  • 1 cup powdered sugar (120g), sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla, and whisk until fully combined.
  4. Stir in the pumpkin puree until the mixture is smooth and uniform.
  5. Add the flour mixture to the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Transfer the batter to the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake on the middle rack for 22-26 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the bars in the pan on a cooling rack for 10 minutes, then lift out using the parchment overhang and cool completely on the rack.
  9. While the bars cool, make the icing: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy (about 2 minutes with a hand mixer). Add the powdered sugar, vanilla, and salt, and beat on low until combined, then increase to medium and beat for another minute until light and fluffy.
  10. Spread the icing over the completely cooled bars. Refrigerate for 15 minutes to set before cutting into squares.

Notes

Use room temperature ingredients for best results. Do not overbake; start checking at 22 minutes. Let bars cool completely before icing to prevent melting. For clean cuts, refrigerate iced bars for 30 minutes before slicing.

Nutrition

Keywords: pumpkin bars, small batch, cream cheese icing, fall dessert, pumpkin dessert, easy pumpkin bars

Find it online: https://flurpchef.com/best-small-batch-pumpkin-bars-with-cream-cheese-icing/